BBQ MEATBALLS

Meatballs are always a popular tailgate hors d’oeuvre and can also be easily made ahead and reheated. In this version, I sub the super grain quinoa in place of breadcrumbs, and leaner ground turkey for the traditional beef.

2 tablespoons finely chopped sweet onion

1 pound ground turkey

½ cup cooked quinoa

2 tablespoons chopped fresh flat-leaf parsley

1 clove garlic, very finely chopped

Coarse kosher salt and freshly ground black pepper 1 ½ cups reduced-sugar and -fat barbecue sauce such as Primal Kitchen Organic & Unsweetened BBQ Sauce or Annie’s Organic Original BBQ Sauce

Heat the oven to 350 degrees. Line a rimmed baking sheet with a nonstick silicone baking mat or parchment paper. Set aside. Place the onions in a ramekin or microwave-safe bowl and microwave on medium power until soft and translucent, about 25 seconds. Set aside to cool slightly.

In a large bowl, combine the turkey, onions, quinoa, parsley and garlic. Season with salt and pepper. Stir to combine with a rubber spatula. (To taste and adjust for seasoning, simply cook a teaspoon or so of the mixture in the microwave.)

To form the meatballs, using a ½-ounce ice cream scoop or a tablespoon measure, scoop out the meat mixture and roll into a ball about the size of a gumball. Place onto the prepared baking sheet. Repeat until all the meat mixture is used up.

Transfer to the oven and cook until firm and the temperature reaches 165 degrees on an instant-read thermometer, about 15 minutes. Remove from the oven and let cool slightly. (Meatballs can be made ahead up to this point and stored in an airtight container in the refrigerator for up to 3 days.)

Just prior to serving, warm the barbecue sauce in a saucepot over low heat. Using a spatula, transfer the meatballs to the pot of sauce. Stir to combine. (If meatballs were made in advance and refrigerated, keep in barbecue sauce until warmed through.) Serve with toothpicks or skewers.

Makes 32 meatballs.

Per meatball: 41 calories (percent of calories from fat, 22), 3 grams protein, 5 grams carbohydrates, trace fiber, 1 gram total fat (trace saturated fat), 10 milligrams cholesterol, 118 milligrams sodium.

You will not miss the fat, but you’ll definitely love the flavor of the Makeover Spinach Artichoke Dip, using half light mayonnaise and half reduced-fat skyr or yogurt.